Adapted by Fustini’s from delish.com and then adapted by me

• 3 tbsp. Fustini’s Herbs de Provence olive oil, or an  oil of your choice (see comment below)
• 1 large onion, halved and sliced thin (I love onions and always add more)
• 2 tsp. fresh thyme leaves (more to taste)
• salt and pepper to taste
• 2 large garlic cloves, minced
• 1-1/2 to 2 lbs. chicken breasts; boneless, skinless and cut into 1-inch pieces
• 1/2 tsp. dried oregano
• 2 tbsp. flour
• 1-1/2 cups beef broth (I used low sodium)
• 1 cup Gruyere, shredded (I always add more)
• fresh parsley, minced to garnish or thyme leaves
• freshly grated Parmesan to serve

Heat 2 tbsp. of oil in a large skillet over medium heat. Add onions and season with salt and pepper to taste and thyme leaves. Reduce heat to medium low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in minced garlic and cook another minute. Turn off heat and remove the onion mixture to a bowl; wipe skillet clean.

Season chicken pieces in a large bowl with salt, pepper and oregano, then toss with flour. Heat remaining tbsp. oil in same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes. Add beef broth and return caramelized onions to skillet. Bring it all to a boil, reduce heat and simmer until chicken is cooked through and beef broth reduces slightly about 10 more minutes. Add Gruyere and cover with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat, transfer to a serving bowl and garnish with parsley and a sprinkling of Parmesan cheese before serving.

I served it over rice but you could use noodles instead or add some veggies such as broccoli or green beans.

When I reheated leftovers I made more onions (I just love them), added more cheese (Parmesan) and extra broth. 

COMMENT: This flavored oil is a French inspired mix of dried herbs; thyme, savory, rosemary, marjoram and lavender commonly used in many Provencale and Mediterranean dishes.

Recipe by cookingwithauntjuju.com